Rhubarb Custard Pie
Sweet, tangy, and irresistibly creamy—this rhubarb custard pie is the perfect way to showcase the bold flavors of spring and summer. With a buttery flaky crust, tart rhubarb, and a silky custard filling, this nostalgic dessert never goes out of style.
Servings 8 slices
Calories 310kcal
Cost $8–$10
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 3 cups fresh rhubarb chopped
- 3 large eggs
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup whole milk or half-and-half for richer custard
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F (190°C). Place your pie crust into a 9-inch pie pan and crimp the edges. Set aside.
- Prepare the rhubarb by washing and chopping it into ½-inch pieces. Spread it evenly into the bottom of the unbaked crust.
- Make the custard filling: In a mixing bowl, whisk together the eggs, sugar, flour, salt, and vanilla extract. Slowly whisk in the milk until fully combined, then stir in the melted butter.
- Pour the custard mixture gently over the rhubarb in the pie shell. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 50–55 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Cool the pie on a wire rack. It will continue to firm up as it cools. Serve slightly warm or chilled.
Notes
- Use fresh rhubarb: Crisp, bright red stalks offer the best flavor and texture.
- Prevent soggy crust: Bake the pie on a preheated baking sheet to help the bottom crisp up.
- Cool completely before slicing: This ensures clean, firm slices and better texture.
- Don’t overbake: Remove from the oven when the center still has a slight jiggle; it will set as it cools.